Jiangxiang Guizi ginger

Jiangxiang Guizi ginger

Introduction:

"Guizijiang, whose scientific name is Jerusalem artichoke, is also called Yangjiang in many places. Du Niang said that guizijiang is a perennial herb of sunflower in Compositae family. It originated in North America and was introduced into Europe in the 17th century and then into China. Its underground tubers are rich in starch, inulin and other fructose polymers, which can be eaten, cooked or cooked porridge, pickled vegetables, dried Jerusalem artichoke in the sun, or used as raw materials for making starch and alcohol. The aboveground stem can also be added with working feed. The tuber or stem leaf has the effect of benefiting water and removing dampness, clearing heat and cooling blood, benefiting stomach and harmonizing the body. Farmers can often be seen planting a small crop of guizijiang in the field. When I went to the market last week, I saw several farmers' uncles and aunts digging out fresh ginger from the field. I can't help but remember the pickled ginger for breakfast in the unit canteen more than ten years ago. I can't help but remember the delicious and refreshing pickles. So I bought a few Jin and pickled a full box with wanjiaxiang soy sauce. When I drink porridge every morning, I have a few mouthfuls. I feel good. "

Production steps:

Materials required:

Ginger: right amount

Soy sauce: right amount

Dried chili noodles: a little

MSG: a little

matters needing attention:

Production difficulty: simple

Process: salting

Production time: several hours

Taste: slightly spicy